Royal Oak
it’s a wood-beamed but mercifully unkitschy English pub that’s less than an hour by train from London, in the Berkshire countryside near Windsor Castle. The updated British cooking, by chef Dominic Chapman, is straightforward and features superb produce. The wine list is carefully considered, with some serious Bordeaux and Burgundy bottles that are ungreedily priced—a 1998 Château Haut-Bages Monpelou, for instance, comes in at around $55.
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From Food & Wine, Jun 2008
“Lunch might start with dandelion greens and Stilton salad studded with pears and walnuts, then continue with Old Spot heritage pork belly with peas and braised onions....” MORE>>
Last updated June 2008 lastArticle = 6/2008 and lastAward =
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